 Â
I have been on a mission this past week to make the very best Peanut Butter Cookies for the holiday season, (also called Peanut Butter Kiss cookies, Peanut Butter Blossoms or Hershey Kiss cookies.) Peanut Butter Blossoms are a classic recipe that originates way back to the 1950’s when they were submitted as “Black Eyed Susan’s” to the Pillsbury Bake Off contest. Even though they didn’t win the contest back then, (ultimately coming in 3rd place), they have become one of the most beloved, popular recipes ever entered!
This year I got a serious craving for them after seeing them all over my social media feed, but when I made the original recipe it honestly left me craving more peanut butter flavor, a smidgen more sweetness and more soft, moist chewiness.  After lots of experimenting I finally got them right where I want them.
For the perfect batch I doubled the normal amount of peanut butter for flavor, decreased the flour to make them less dry, increased the brown sugar a little to give them a little extra sweetness and moisture, and used both baking powder and baking soda to help get the fluffiness – and let me tell you when I served them side by side next to the original cookie recipe in a taste test, the fam picked these cookies hands down. THIS new and improved version of the recipe finally checks all the boxes for me – give them a try and see if they aren’t the yummiest Peanut Butter Cookies you have ever had!
A couple of tips for this recipe:
- I have made this recipe with both butter and margarine/vegetable oil spread, and I actually prefer the margarine over the butter! You can absolutely use butter if you are purist, but I love the moist, chewy texture I get from the margarine.
- When I’m not baking with butter, I use Imperial brand spread in the gold box. It is the brand that I have found I have had the most consistent results with and the nicest flavor. (Not a paid advertisement – just my personal preference.)
- Unwrap your Hershey kisses before you start the recipe and place them on a plate. That way you are ready to press them in as soon as the cookies come out of the oven.
- I roll all the balls and THEN coat them all in sugar – I have found that to be the fastest way to get it done.
This recipe makes about 30 Peanut Butter Kiss Blossom Cookies (I use a 2 Tbsp cookie scoop.)
Ingredients:
- 1-1/2 cups AP flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter/margarine
- 1 cup smooth peanut butter
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- Additional granulated sugar for rolling
- About 30 Hershey kisses, unwrapped
Instructions:
- Preheat oven to 350 and line two baking sheets with silicone mats or parchment paper.
- In a small mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl, cream together the butter, peanut butter, granulated sugar and brown sugar for 3-4 minutes. Add the egg and vanilla and beat until well combined.
- Add in the dry ingredients and mix until just combined, scraping down the sides as needed.
- Using a cookie scoop, scoop the dough in to about 1 inch balls, roll the balls gently in your hands, toss them in the additional granulated sugar, and place them on a baking sheet at least an inch apart. (I get about 15 on each sheet.)
- Bake at 350 for 13-14 minutes
- Remove from oven and immediately gently press a Hershey kiss in the middle of each cookie.
- Allow to cool on the baking sheet for 10 minutes, then transfer to a cooling rack, being careful not to touch the kisses. (They get melty soft, but will keep their shape if you don’t touch them.)
- Once completely cool, store in an airtight container.
The Very Best Peanut Butter Blossoms Cookies
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1-1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup margarine
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- additional granulated sugar for rolling
- 30 unwrapped Hershey Kisses
Instructions
- Preheat oven to 350 and line two baking sheets with silicone mats or parchment paper.
- In a small mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl, cream together the butter, peanut butter, granulated sugar and brown sugar for 3-4 minutes. Add the egg and vanilla and beat until well combined.
- Add in the dry ingredients and mix until just combined, scraping down the sides as needed.
- Using a cookie scoop, scoop the dough in to about 1 inch balls, roll the balls gently in your hands, toss them in the additional granulated sugar, and place them on a baking sheet at least an inch apart. (I get about 15 on each sheet.)
- Bake at 350 for 13-14 minutes
- Remove from oven and immediately gently press a Hershey kiss in the middle of each cookie.
- Allow to cool on the baking sheet for 10 minutes, then transfer to a cooling rack, being careful not to touch the kisses. (They get melty soft, but will keep their shape if you don’t touch them.)
- Once completely cool, store in an airtight container.
This recipe is excellent! Very yummy and the extra peanut butter is perfect! Thanks for sharing!
Would you recommend refrigerating the dough before baking?
I don't refrigerate this dough before baking and have never had an issue! 🙂
I'm so glad you like them! Thank you for visiting! 🙂
Can these be frozen?
I think they would freeze better as dough balls – then just take them out, let them defrost a little, then roll in sugar and bake and add the Hershey kisses, otherwise the kisses may have difficulty staying on. 🙂
I followed the recipe. It came out a little too sweet for me. Also the cookies spread out some and became crumbly. What adjustments do you recommend?
How did you measure your flour? If they are crumbly you could have packed too much flour in to the cup. These are generally very moist and don’t crumble. As far as the sugar, you could reduce it a little, however, these are sweet cookies, so I’m not sure how that would affect the end result. 🙂